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Author Notes: This is my father's best and favorite fall pie. When he first made it for me, it was devoured in minutes. It's his pie, his recipe, he gets full marks for it... I'm just glad he showed me how to make it and I can now share it! —Culinista Annouchka

Serves 1 pie

Pie dough, enough for 2 standard pie dishes (homemade with french butter for best results

3-4 large Cortland apples, peeled, cored & sliced

1/4 cup of brown sugar

2tablespoons maple sugar (or maple syrup)

1/2tablespoon ground cardamom

1/2tablespoon ground almonds

1/2tablespoon ground nutmeg

1/2tablespoon cinnamon

1/4cup Calvados

1/4cup butter, diced in small cubes

1 egg, lightly beaten

Preheat the oven at 375F. Butter a pie dish and roll the dough into 2 disks of 1/2 inch thick. Place one of the disks on top of the pie dish

Place 1/2 the spice mixture as a thin layer on the dough, then place 1/2 the apples. Repeat with the rest of the spice mix and the apples. Cover the apples, dot with the small butter cubes and top with the 2nd pie disk. Seal the pie bottom & top together with a fork and cut a slit on the top layer. Brush the egg wash over the pie (you can also sprinkle with sugar if desired)

Very Tasty! Thanks for sharing your father's pie; Cortland was a plant breeders result of crossing with the McIntosh, an apple I can easily find around here, I may try with that if Cortland is not available.